The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 21, 2008
THIS IS THE BEST PUMPKIN ROLL RECIPE YOU CAN EVER FIND JUST DO NOT PUT THE LEMON JUICE IN IT. I NEVER HAVE AND IT STILL GREAT.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 20, 2008
I can't believe I never reviewed this! This is AWESOME!!!! The best pumpkin roll recipe I've tried. Once I was very low on sugar, so I subbed 1/2 brown sugar, and it is very good like that, too! When rolling, I always dust a piece of waxed paper with a little powderd sugar, then roll the cake and let it cool. The cream cheese filling is perfect! YUM!
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~S~
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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 10, 2007
As a novice the unrolling was tricky. I used parchment paper once it came out of the oven. It worked very well. I can't believe how quickly it disappeared from the tabel...I will definitely me making this many, many times to come.
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Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 6, 2007
I have been making these rolls for years, this recipe is almost identical to the one I use except instead of ginger I use pumpkin pie spice. For the filling I only use 2 tablespoons of butter instead of 4. I end up making almost 10 rolls a year and this year was the easiest because I just started using Parchment Paper. I bake it on the parchment then take it out of the oven and roll it up warm right in the parchment paper. Another thing I found to make the cake spongy and easier to roll is to beat the eggs until they form peaks, then add the sugar gradually and beat the sugar and eggs for about 5 minutes before folding in the pumpkin (Libby's 100% Pure pumpkin in a can).
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 26, 2007
I made this for our family Thanksgiving - it was a HIT! I was a litle worried that it was too moist after it had cooled - but it was fantastic! I will be making it again for Christmas!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 24, 2007
This was a hit at our Thanksgiving dinner. I had some difficulty spreading the batter onto my parchment paper-covered pan. It took me a while to get it even. I used non-stick foil to roll the cake. I also added pecans to my frosting. Delicious!
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Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA
Living In: Arlington, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 11, 2007
Very moist, and liked it very much. Although I thought it a little to spicy and did not like the o.j. in it. Next time less spice and no orange juice.
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Cooking Level: Expert

Home Town: Trenton, New Jersey, USA
Living In: Browns Mills, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 20, 2007
I love this recipe! I have used this recipe or a variation of it for years. I used to use Foil in replace of the wax paper but the foil always seemed to stick. I'm young and don't have a use for a Jelly roll pan, though I'm thinking it may come into great use as I learn to cook more recipes, anything is possible! I saw your suggestion of greasing the wax paper.. It made the clean up so much faster! Thank you for this neat trick and God Bless!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 20, 2007
I have never made a pumpkin roll before, and I was highly successful. The filling is AWESOME! The only thing different I did was sprinkle powdered sugar on the cake before I put the cream cheese on and after I rolled it up. Make sure you roll it in the towel while it is still quite warm. Mine did not crack! Thanks for the great recipe!
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Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 12, 2007
I have made these for years. It was my mom's recipe. Something that I like to do to mine at Christmas time is sift powdered sugar on the 1/2 towel before I roll it up. I use a pretty god layer of sugar so the steam from the hot cake won't "melt" the sugar. It gives it a "snowy" look
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 28, 2007
Delicious, everyone is still raving about it! I baked it on parchment paper on a cookie sheet and just rolled it up with the parchment paper. I was shocked it didn't fall apart and it didn't stick! I filled it with a buttercream icing (I was out of cream cheese). It tastes great at room temperature and ten times better when it's cold. Beautiful dessert!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 27, 2007
This was my first attempt at a pumpkin roll... a success! The recipe was really easy and the cake didn't crack! I didn't have ginger, so I added 1 teaspoon of pumpkin pie spice in addition to the other spices. Also, mine only took about 10 minutes to cook... maybe it's my oven, or maybe my pan... anyway, check the cake early just in case. Oh, and I used plastic, sprinkled with powdered sugar to roll the cake in, instead of the towel. It worked great. I will make this again and again. Yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 2, 2007
Just made these today 9/2/2007 and it was a lot easier than I thought it would be. My whole family loved them I definitely will make this again!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 4, 2007
Cold cake with sugary frosting inside. My boyfriend and my family and I didn't really like it, but I'm sure young kids would.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 25, 2007
this was so yummy everyone here ate it up in no time thank you!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 22, 2006
I find it helpful to put the flat cake into the freezer for about two hours (making sure that you have peeled it away from the pan or if you are using waxed paper, make sure it doesn't stick) before rolling. It makes it easier to work with and also allows for the filling to not melt!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 15, 2006
I made this recipe 2 years ago at Christmas & now not only do they expect it yearly but I have to make extra rolls for them to take home! Best Pumpkin Roll recipe ever!
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Cooking Level: Expert

Home Town: Romulus, Michigan, USA
Living In: Windsor, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Oct. 29, 2006
Love it. I can't stop making it. I am not a baker at all. If I can make it anyone can make this.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 23, 2005
I got this recipe from the Southern Living Cookbook and it's fabulous! The only difference is that you add 1 cup of finely chopped walnuts or pecans sprinkled over the batter before putting the pan in the oven. Also, in the cream cheese filling, I throw in a dash of rum for the yum rum in the tum...oooo:) Hint: you must roll the cake while still hot and moist and must let cool completely before unrolling to keep from breaking. I make this at holidays a week in advance and freeze and pull out the day of. And in a pinch, you can cheat with with cream cheese frosting out of a can, but don't tell anyone! he, he
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 25, 2005
Really impressive and relatively easy. I had to add some milk to the frosting/filling to make it spreadable.
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Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA
Living In: Bismarck, North Dakota, USA

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